Chili Shakshuka

READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the fat over medium-low heat and caramelize half of the onion in it, reserving the other half of the onion for garnish.
  • Break the ground beef into the pan and brown, stirring occasionally, until cooked through.
  • Add the garlic, tomato paste, and chili powder, harissa, or pilpelchuma, stirring and cooking with the ground beef for about a minute or until fragrant.
  • Add the tomatoes and the beans and simmer for 10-20 minutes or until the sauce is thickened, stirring occasionally.
  • Make four indentations in the sauce. One at a time, crack the eggs gently into a measuring cup then pour into each indentation. With a fork, carefully break up the egg whites and swirl them with the sauce.
  • Sprinkle the cheese on top and continue to simmer gently for another 8-10 minutes, covering if necessary, until the whites are set and cheese is melted. Spoon into bowls, top with sour cream, parsley, and raw onions, and serve.
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